STUDIES ON CAUSE OF COLOR REVERSION OF EDIBLE SOYBEAN OIL AND ITS PREVENTION .I. RELATION BETWEEN MOISTURE OF SOYBEANS AND QUANTITY OF TOCOPHEROL IN THEM

被引：12

作者：

KOMODA, M

ONUKI, N

HARADA, I

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1966年 / 30卷 / 09期

关键词：

D O I：

10.1080/00021369.1966.10858698

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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页码：906 / &

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